MS2SB
is Blowin Smoke!
- Joined
- Jun 28, 2010
- Location
- Bothell, WA
I found some inspiration in Cack's earlier post about grits and decided to make a spin on the shrimp and grits recipe that he shared.
I started by making up a marinade for one of my favorite grilled shrimp preparations Firecracker Shrimp. The marinade consists of about 1/4C olive oil, a healthy squirt of Sriracha, a spoonful of garlic chili sauce, a small spoonful of Gilroy garlic jelly and a couple dashes of wooster. I tossed about 15 U/15 gulf shrimp in the marinade put them in a ziploc and then into the fridge for 45 minutes or so.
Next I prepped the ingredients for the sauce. I sliced one Hemplers (a local meat packing company) double smoked sausage and one Hemplers Andouille.
Next I diced a large ripe tomato and some green onion
Lit the kettle with some Trader Joe's briqs. This was my first time using them and I was seriously impressed by the heat they put off, I may be leaving Kingsford Comp behind all together.
Cooked the sausage tomato and green onion in a cast iron skillet over the coals (sorry no pics, it was cooking too fast) and then pulled that mixture off and put it into a warm oven while I got the shrimp going.
Shrimp on the grill. I like to grill my shrimp with the shell on as IMHO the shells release a lot of additional flavor into the shrimp as they cook and char.
After about 1 minute on the first side.
I pulled the shrimp off and they got peeled and added to the sausage tomato mix in the warmed oven.
I mixed up a batch of grits according to Mrs. Cack's directions (again no pics) and they came out fantastic. Creamy rich and delicious, a huge change from the wallpaper paste I made last time I tried to prepare grits.
My wife wanted hers plated up with some pasta.
And I spooned some grits into a bowl and topped with the shrimp & sausage mixture.
Hot damn was this good. I finally understand what all the fuss around shrimp & grits was about. This northerner is a convert!
Thanks for looking.
I started by making up a marinade for one of my favorite grilled shrimp preparations Firecracker Shrimp. The marinade consists of about 1/4C olive oil, a healthy squirt of Sriracha, a spoonful of garlic chili sauce, a small spoonful of Gilroy garlic jelly and a couple dashes of wooster. I tossed about 15 U/15 gulf shrimp in the marinade put them in a ziploc and then into the fridge for 45 minutes or so.
Next I prepped the ingredients for the sauce. I sliced one Hemplers (a local meat packing company) double smoked sausage and one Hemplers Andouille.
Next I diced a large ripe tomato and some green onion
Lit the kettle with some Trader Joe's briqs. This was my first time using them and I was seriously impressed by the heat they put off, I may be leaving Kingsford Comp behind all together.
Cooked the sausage tomato and green onion in a cast iron skillet over the coals (sorry no pics, it was cooking too fast) and then pulled that mixture off and put it into a warm oven while I got the shrimp going.
Shrimp on the grill. I like to grill my shrimp with the shell on as IMHO the shells release a lot of additional flavor into the shrimp as they cook and char.
After about 1 minute on the first side.
I pulled the shrimp off and they got peeled and added to the sausage tomato mix in the warmed oven.
I mixed up a batch of grits according to Mrs. Cack's directions (again no pics) and they came out fantastic. Creamy rich and delicious, a huge change from the wallpaper paste I made last time I tried to prepare grits.
My wife wanted hers plated up with some pasta.
And I spooned some grits into a bowl and topped with the shrimp & sausage mixture.
Hot damn was this good. I finally understand what all the fuss around shrimp & grits was about. This northerner is a convert!
Thanks for looking.
